Bund

Inspired by Shanghai’s iconic riverfront and led by Ryuya Ono (previously of Magma and Table), Bund crafts a contemporary Chinese menu defined by precise technique and subtle Japanese inflections. Standout dishes reinterpret classics: pork wontons in star anise broth, smoked eggplant with zebrine tomato, langoustine marinated in jiu zao, and anguille in a sweet-sour glaze.

Ono approaches familiar favorites—like mapo-style calf’s brain or almond flan with black sesame—through careful sourcing and housemade elements, with all plates designed to share. A natural wine focus meets sake and creative cocktails built on Chinese spirits and teas. Both lunch and elaborate multi-course tasting menus are served, offering a fresh take on high-level Chinese dining near the Palais Brongniart.

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